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The first time I made this was Father’s Day but since today is National Beer Lovers Day, it only seemed fitting to share the recipe. I’m actually not much of a beer drinker myself; I’ll stick to wine, but my husband and sons do like a cold beer. They are really into craft beers like everyone else right now. But Vince (hubby) loves Guinness as an all-time favorite.
There’s a little bit of preparation with this hearty, beefy Guinness Pie, but it’s worth every minute. One fork full and you will be hooked. Oh and don’t be surprised if no one speaks during dinner…it’s just because their mouths are full and they are thoroughly enjoying the comfort of a beefy beer-based stew.
This is a hearty one-pot dinner.
- 2 think cut New York Strip Steaks – cut into thick chunks
- 1 onion – diced large
- 3 carrots – sliced thick
- 2 celery stalks – sliced think
- 1 pint mushrooms – sliced
- 1 clove of garlic
- 2 TBS extra virgin olive oil
- 15 small white potatoes – cut into quarters
- 2 sprigs fresh thyme
- 2 cups beef stock
- 2 teaspoons corn starch
- 1 teaspoon water
- 2 TBS tomato paste
- 1 bottle Guinness beer
- 1 puff pastry – thawed
- 1 egg beaten
- 1 TBS each of salt and pepper
- In a large cast iron skillet, heat oil on stove top; add onions and garlic; cook for 4 minutes.
- Put the stew meat, salt and pepper, and corn starch into a zip top bag and shake to coat all of the pieces.
- Add the stew meat to the skillet with the onions and garlic and brown on all sides; remove and set aside. You might need to do this in small batches.
- Add a bit more olive oil to the skillet and add the carrots, potatoes and mushrooms.
- Cook for 10 minutes or until the vegetables start to soften.
- Add the meat back to the skillet.
- Add the tomato paste and stir.
- Add the beef stock, beer and thyme and stir so it’s all incorporated.
- Turn up to a boil and then reduce and simmer for 15 minutes.
- Preheat the oven to 350 degrees.
- Cover skillet and place in the oven; cook for 1 hour.
- Remove the stew from the oven.
- Roll out the puff pastry and place it over the skillet of meat and vegetables.
- Crimp the edges of the pie crust; and brush it lightly with the egg.
- Make several small holes in the top of the crust to let the steam release.
- Bake for 30-40 minutes.
- Remove and let cool for 5 minutes.
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